Archive for October, 2009

Chocolate-Drenched Salted Peanut Cajeta Cups

  I woke up with an odd hankering for goat milk the other day and I couldn’t figure out why.  I think it was a remnant of a dream I couldn’t quite hang onto in my morning haze, because truth be told, I’m not actually a huge fan of goat milk.  I love goat cheese till [ READ MORE ]

Raclette Party with two of our favorite amici Italiani and their new bambino

Back in the ‘70’s the question du jour was “Do you fondue?”  If your answer to this simple question was not affirmative I’m told you would be virtually cast away to Gilligan’s Island to live out your days far, far away from Studio 54, Jean Michel Basquiat and all things polyester.  I’m hoping to start [ READ MORE ]

Gelato al Aglio Cioccolato (Garlic Chocolate Gelato) and two other tried and true flavors…

  I was pretty nervous to serve my guests garlic chocolate gelato last night.  That’s why I made three flavors, so that if they didn’t like the garlic chocolate they could delight in the obvious goodness of gianduja chocolate chip, for example.  Or take global comfort in the spicy delicacy of cardamom pistachio, from India and [ READ MORE ]

Home-Cured Duck Breast Prosciutto- Nice Knockers!

  My first homemade charcuterie project was a resounding success; thanks, Michael Ruhlman, for your super informative book.  Recently I’ve become pretty intrigued with at-home charcuterie; it all started with the extra refrigerator Jonas brought home a few months ago from the office that sat languishing on our deck.  I hate useless appliances, and I really [ READ MORE ]

Flying Squirrel Pizza: Columbia City Elevates Seattle Pizza to a Whole New Level

Next time you find yourself cruising South Genessee Street, stop into Flying Squirrel. If the Herb Alpert Pizza is on the menu that night, don’t hesitate to order it.  Follow it with a Molly Moon’s Salted Caramel Ice Cream Sandwich. You can thank me later! [ READ MORE ]

The Devil is in the Details: Duck Eggs al Diavolo

  I’m currently battling a minor fascination with all things duck.  I can trace it back to its origin- the amazing duck egg raviolo I was served at top Seattle restaurant Spring Hill.  Since then I’ve cured duck breast into prosciutto, used duck eggs yolks in pasta dough (amazingly elastic!), poached the eggs to perfection, and even [ READ MORE ]